• In a microwave-safe bowl, melt the plant butter in the microwave (should take about 1-2 minutes).
• In the large bowl, add melted plant butter, both sugars, chai from both tea bags, ginger, ground cardamom, cloves, vanilla extract, and salt. Stir completely with rubber spatula. Once combined, mix in the egg.
• In the same bowl, add gluten-free flour, baking powder, and baking soda. Mix until dry ingredients are completely incorporated and make sure to scrape the sides of the bowl.
• Cover with plastic wrap and chill in the fridge for 2 hours.
• After dough finishes chilling, take bowl out of the fridge and preheat oven to 350℉.
• Line baking sheets with parchment paper and set aside.
• Scoop dollops of dough using a cookie scoop (about 2 tbsp), roll each dollop in sugar and place on baking sheet about 3 inches apart.
• Gently press each dollop of dough down until it is 1/2 inch tall and make sure to keep the circle shape.
• Bake at 350℉ for 12 minutes or until the edges are slightly golden brown.
• Prepare the glaze using the following steps.

Cinnamon Glaze

• In the medium bowl, whisk together the powdered sugar, cinnamon, pinch of salt and ¼ cup of plant milk.
• If the glaze is too dry, add an additional tbsp of plant milk and whisk. The glaze should come together, however, if it is too dry, add an addition tablespoon.
• Once glaze comes together, set aside until cookies finish baking.

Back to the Cookies

• After baking, let cookies cool for a couple minutes and then transfer to cooling rack to finish cooling.
• Dollop about 1 teaspoon of cinnamon glaze to each cookie and use the back of the spoon to spread the glaze.
• Serve with a hot cup of coffee or tea, turn on your favorite Taylor Swift song and enjoy!